Neshama & Nourishment
By Liorah Abrams
Taste of Torah: Just as we add peppers to a dish to create diversity, so too we can find ways to spice up
our connection with Hashem through new, exciting methods of learning, sharing and doing
One small (2qt) pot
One large sauce pan with lid
1 Onion, coarse chopped
1 Tomato, diced
1 Red Pepper, in large, short strips
1 Can of corn
1 Jalapeno Pepper, cut into fine, short strips
Balsamic Vinegar to taste (I use 1 - 2 Tablespoons)
1/4 cup Water
Salt to taste
1. Start the Quinoa in the pot, according to the directions on the package
2. Spray the pan with Pam, turn flame to medium, add onion.
After 2 min, add tomato.
After another 2 min, add red pepper.
3. Strain HALF of the liquid from the can of corn, after 1 min, add to pan.
Add Balsamic Vinegar, and after 1 min, add water and salt.
4. Add Jalapeno pepper. Note that the degree of spiciness is directly related to the number
of seeds included, and add accordingly. (Recommended: use gloves while slicing pepper
to avoid spicy "juice" on hands.)
5. Stir and cook on medium for 2 more minutes, then cover and reduce heat to med-low
Cook, covered for 5 - 8 min, stirring occasionally.
6. Place Quinoa on plate, scoop veggies on top of or next to it, and pour remaining liquid from
pan on top of both.
Eat, and enjoy!